Menu Plan Monday

menuplanmondayLet’s get right to this week’s Menu Plan Monday details:

Monday: Chicken and Dumplings

This is from a family recipe book my aunt made for relatives at Christmas. It was my great grandma’s recipe; I’ve never tried it before.

24 qt. chicken broth

4 t. butter

2 cups flour

1 t. salt

1 1/2 c shredded cooked chicken

melt butter in boiling broth. Slowly pour enough boiling broth over the flour, 1 cup at a time, to form a stiff dough which can be rolled out very thin on a floured board. Cut the dough into 1″ squares. Add 2 cups of water to the remaining boiling broth. Taste to see if more salt is needed. Drop the dumplings into this boiling broth and boil for 5 minutes. Remove from heat as the dumplings will settle to the bottom and burn. Serves 8.

Tuesday: Stir Fry

I just cut up 1 chicken breast and cook it in a skillet/wok along with snap peas, a chopped carrot, and any other veggies you’d like. I add soy sauce, and near the end, a bag of bean sprouts as well. Serve over rice.

Wednesday: Hamburger Stroganoff

This was my dad’s favorite recipe when I was growing up, and he will be here Wednesday to do some painting for us and go to my oldest daughter’s band concert.

l/4 c. butter
l lb. gr. beef
l/2 c chopped onion
2 T. flour
l t. salt
l/8 t. garlic salt
3/4 t. pepper
l/4 c. mayonnaise
l/2 c. sour cream
l can Cr. of Chicken Soup
l small can mushrooms (optional)
Brown beef and onions in butter and add remaining
ingredients in order given.  Serve over rice or

Thursday: Chicken Rolls (another recipe from the family favorites cookbook my aunt made)

2 cups flour

2 t. baking powder

1 t. salt

1/2 cup plus 2T. shortening

1/4 c milk

1 egg, slightly beaten

2 c. chopped chooked chicken

2 T. Finely chopped fresh parsley

2/3 c finely chopped celery

1 c. cream of mushroom soup

1/2 c dairy sour cream

1/2 c milk

Sift together dry ingredients and cut in shortening. Add milk to egg, stirring into dry mixture. Shape into two balls, and refrigerate. Combine chicken, parsley, and celery. Stir in 1/2 c soup. Divide mixture in half. Roll half the dough into 9×13″ rectangle. Spread with half the chicken mixture. Roll up like jelly roll. Repeat with other dough mixture. With sharp knife carefully slice into 1 1/2″ rolls. Place rolls on greased baking sheet.

Bake at 375 for 30 min. Blend rest of soup and sour cream; stir in milk and heat over low heat. Serve other hot chicken roll slices. Serves 8.

Friday: My youngest daughter and I will be helping at a 4-H fish fry. The others will have spaghetti with Ragu, which, for your information, contains not one but two servings of vegetables for each 1/2 cup.


2 thoughts on “Menu Plan Monday

  1. The chicken rolls were a favorite of mine growing up. They look so pretty on the table and would be nice for a ladies brunch or shower. Yum!

  2. I make tuna rolls sort of like yours. Roll up tuna and anything you like [chopped green pepper, onion] in biscuit dough, slice bake. The kids love these with Ranch dressing!

Comments are closed.